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Home » Meat and Game » Charcuterie

Charcuterie Recipes

Corned Venison Heart
Peacock Thigh Confit, With Chanterelles and Leeks
Peacock Neck Sausage
Spruce Ham
Duck Liver Mousse or Pate, with Cognac and Apple
Classic Pork Headcheese
Ramp Leaf Sausage
Chicken Heart Confit
How to Cook with Caul Fat (Lace Fat)

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HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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